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The Los Angeles Times reports that “federal regulators are considering revamping the rules governing wine labels, and if changes are made, the information revealed may surprise many wine buyers. Additives that supplement what nature failed to provide in an individual wine — tricks of the trade that winemakers rarely talk about — could soon be listed in detail on the labels.”

The wine industry is fighting the proposed regulations, according to the Times: “It might be disenchanting if the label also listed the chicken, fish, milk and wheat products that are often used to process wine. And it would be hard to maintain the notion that wine is an ethereal elixir if, before uncorking, consumers read that their Pinot Noir or Syrah contained Mega Purple (a brand of concentrated wine color), oak chips or such additives as oak gall nuts, grape juice concentrate, tartaric acid, citric acid, dissolved oxygen, copper and water. The mention of bentonite, ammonium phosphate and the wide variety of active enzymes used to make some wines would end the romance.”
KC's View:
Our first impulse is to suggest that nothing should be done to diminish the romance of wine – and listing such ingredients as fish byproducts and ammonium phosphate certainly would.

But we’ve also consistently said here and elsewhere that truth and detail in labeling ought to be an absolute value for the food and beverage industry…and there’s no reason that the wine biz ought to be exempted.